Some dishes may be subject to change
Roast butternut squash soup, boudin noir,
roast chestnuts and local truffle oil.
Duo of Cornish mackerel- pickled and grilled,
artichoke, dill crème fraiche, rye.
Chew Valley smoked Scottish Salmon, crayfish mousseline,
celeriac remoulade, caper and shallot dressing.
Sous vide Duck Egg, smoked cod roe,
soldiers, cured egg bottarga, kale.
Poached pear, bath soft brie, chervil root,
hazelnut praline, candy beetroot.
Panko Pork gel, burnt apple, oyster mayo,
crisp moss, our own pancetta.
Duo of Dartmoor Venison- rare roast haunch, braised shoulder pie, winter sprouts,
cauliflower flat white, hedgerow jus.
Hay roasted Wiltshire Turkey breast, fondant potato, pigs in blankets,
mulled red cabbage, stuffing, cranberry and crabapple jelly.
Fresh Cornish Market Catch, cockles in samphire and sauturnes,
olive oil roast cauliflower, vanilla parsnip, sea spinach.
Roast Buxton Butcher Rump of Beef, beef cheek crouquettes,
horseradish pommes puree, Jerusalem artichoke, bourguignon jus.
Pumpkin and pumpernickel gnocchi, chargrilled hispi cabbage,
buttermilk ricotta, caramelized radicchio and puntarella.
Rum and raisin Bread and Butter Pudding, salted caramel ice cream,
Redland honey honeycomb, chantilly cream.
Kathryn’s Mum’s homemade Christmas Pudding, brandy butter,
clotted cream (optional shot of home foraged Sloe Gin + £4).
White chocolate mousse, cinnamon, orange,
girolles, blackberry, vanilla ice cream.
Drambuie cheesecake (deconstructed), honeycomb, quince, Jerusalem artichoke,coriander.
Optional Cheese Course (supplement £5 per person)
West Country farmhouse cheese, membrillo, red onion jam, fig, grapes, crackers.